Scrumptious Roasted Tomatoes

20160610_194002I found these beauties at the local supermarket in what is called the local section. Local means that they were grown right here on my island. They were not imported from a far away land.

As a child, I loved fresh juicy tomatoes. We’d have them in summer and relish them with just a little salt and black pepper. I don’t remember having them any other way. These tomatoes however, were destined for a different treatment. I decided that I would roast them.

I cut them in half and placed them in a bowl, seasoned them with salt, pepper and garlic and tossed in extra virgin olive oil. I then placed them on a baking sheet, cut side up and roasted them in a 400degree oven for 30 minutes.



These tomatoes took me right back to my childhood. They were roasted, but still juicy and scrumptiously delicious, just as I remembered. Next time, I will add a bit of chopped basil.

Now, for that glass of Truvee Rose’.



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